The south of Spain is famous for cold Spanish soup recipes, so it shouldn’t come as a surprise that it seems to be a never-ending gazpacho recipe supply.
Here we will focus on the cold shrimp soup, a recipe that combines the best of both worlds: the vegetables from the classic recipe, mixed with shrimp to take it to the next level.
By reading this article, you will learn how to make the best shrimp soup recipe, with some extra tips for storing, serving, and ingredient replacements that you can put to the test.
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Background of the Dish
The cold soup with shrimp is a modern version of the Spanish gazpacho, and it manages to be a perfect mix between new style and traditional cuisine.
Contrary to other gazpacho versions, with the shrimp and tomato soup you have the same base as the classic gazpacho, but you add cooked shrimp on top of it.
Since shrimp (as well as other seafood) is also mass-produced in Andalusia, this recipe became an instant hit among the people, and now you get to enjoy it in your home.
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Things You’ll Need for Cold Shrimp Soup
The main ingredients for this Andalusian gazpacho recipe are tomatoes, fresh shrimp, cucumber, bell pepper, onion, olive oil, and vinegar.
You will need a food processor or blender to prepare this cold shrimp soup.
Ingredients
- 500g shrimp (frozen or fresh with shells and tails on)
- 4 large ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 3 cups (750ml) tomato juice
- 60ml extra-virgin olive oil
- 30ml red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Fresh parsley for garnish
How to Make Cold Shrimp Soup – Step by Step Guide
- To start making this gazpacho with shrimp recipe you have to rinse the tomatoes, cucumber, red bell pepper, and red onion under cold running water to remove any dirt.
- Now, peel the cucumber, then cut it in half lengthwise and scoop out the seeds with a spoon. Dice the cucumber into small pieces. Also, cut the tomatoes in half and remove the core. Dice the tomatoes into small pieces.
- After that, cut the red bell pepper in half, remove the seeds and white membranes, and dice it into small pieces.
- For the next step in this gazpacho and shrimp recipe, peel and finely dice the onion. Also, peel and mince the garlic cloves. Set the vegetables aside. If you want it to be a chunky gazpacho just separate some of the chopped vegetables in a smaller bowl and add them later, after processing.
- Then, peel and devein the shrimp, discarding any inedible parts. You can skip this step if you buy clean shrimp.
- Now heat a saucepan with a couple of tablespoons of olive oil and over medium heat cook the shrimp for 3 to 5 minutes per side. They will be done once they get a pink color. Take them to the fridge to cool.
- Next, grab a blender or food processor and blend the vegetables until you get a smooth and homogeneous consistency. Then add the oil, vinegar, tomato juice, and spices and continue mixing.
- If you find that your gazpacho is too thick, then you can add 1/2 cup of water and so on until you reach the desired consistency. For a thicker gazpacho, just add one slice of stale bread.
- Now, place the gazpacho in a covered container and take it to the fridge to cool for 2 hours.
- For the final step, pour the cold shrimp soup into small bowls or deep plates, and top each dish with a couple of tablespoons of cooked shrimp.
- As an optional step, you can top each Spanish cold soup plate with chopped fresh parsley.
Substitution of Ingredients
Although we usually recommend sticking to the recipe, there are some changes that you can make to the ingredients of this cold shrimp soup.
If you want this to be a vegetarian gazpacho, just follow the recipe step by step and avoid using shrimp (you can replace it with tofu or just use the vegetables listed).
This is a recipe for gazpacho with shrimp, but if you don’t like shrimp then you can turn it into a crab gazpacho or a seafood gazpacho.
To add more creaminess or thickness to your cold shrimp soup you can add 1/2 cup of heavy cream and one slice of stale bread (in that case it would stop being a keto gazpacho).
Try an equally delicious and nutritious gazpacho recipe – the bacalao gazpacho, a quick and chilled soup with fish and tomatoes.
Tips on Serving Cold Shrimp Soup
You can serve the chilled shrimp soup for lunch, dinner, or even as an afternoon snack.
If you serve it in a large amount then it will be a great main dish, but the cold shrimp soup can also work as an appetizer if you serve it in a smaller amount.
To give a complete twist to this recipe, you can serve it as bloody mary gazpacho with shrimp, you just have to add two shots of vodka and a tablespoon of hot sauce while making the dish.
Lastly, you can top this Spanish chilled soup with a drizzle of olive oil, and some croutons, or serve it with toasted bread on the side.
Don’t hesitate to try the gazpacho with canned tomatoes, gazpacho without tomatoes if maybe you can’t eat tomatoes, or of course the keto gazpacho.
How to Store Cold Shrimp Soup
Once you finish making this vegetable gazpacho, you can store it in the fridge for up to 2 days.
Just place the gazpacho in a large bowl, cover it with plastic wrap and in a separate small bowl store the cooked shrimp.
When you are ready to serve it, stir the gazpacho a few times so it gets mixed together again, and then top it with the shrimp.
Unfortunately, you can’t freeze this cold shrimp soup.
Recipe Card: Cold Shrimp Soup
Cold Shrimp Soup Recipe
The south of Spain is famous for its gazpachos, so it shouldn't come as a surprise that it seems to be a never-ending gazpacho recipe supply.
Here we will focus on the cold shrimp soup, a recipe that combines the best of both worlds: the vegetables from the classic recipe, mixed with shrimp to take it to the next level.
By reading this article, you will learn how to make the best shrimp soup recipe, with some extra tips for storing, serving, and ingredient replacements that you can put to the test.
Ingredients
- 500g shrimp (frozen or fresh with shells and tails on)
- 4 large ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 3 cups (750ml) tomato juice
- 60ml extra-virgin olive oil
- 30ml red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Fresh parsley for garnish
Instructions
- Rinse the tomatoes, cucumber, red bell pepper, and red onion under cold running water to remove any dirt.
- Peel the cucumber, then cut it in half lengthwise and scoop out the seeds with a spoon. Dice the cucumber into small pieces. Cut the tomatoes in half and remove the core. Dice the tomatoes into small pieces.
- Cut the red bell pepper in half, remove the seeds and white membranes, and dice it into small pieces.
- Peel and finely dice the onion. Peel and mince the garlic cloves. Set the vegetables aside.
- Peel and devein the shrimp, discarding any inedible parts. You can skip this step if you buy clean shrimp.
- Heat a saucepan with a couple of tablespoons of olive oil and over medium heat cook the shrimp for 3 to 5 minutes per side. They will be done once they get a pink color. Take them to the fridge to cool.
- Grab a blender or food processor and blend the vegetables until you get a smooth and homogeneous consistency. Then add the oil, vinegar, tomato juice, and spices and continue mixing.
- If your shrimp gazpacho is too thick then you can add 1/2 cup of water and so on until you reach the desired consistency. For a thicker gazpacho, just add one slice of stale bread.
- Place the Andalusian gazpacho in a covered container and take it to the fridge to cool for 2 hours.
- Pour the cold shrimp soup into small bowls or deep plates, and top each dish with a couple of tablespoons of cooked shrimp. As an optional step, top them with chopped fresh parsley.
Notes
For a chunky gazpacho recipe, you can cut some extra pieces of tomatoes and bell peppers and add them to the cold shrimp soup after the processing step.
The spices are the key to enhancing the flavors of the gazpacho soup with shrimp, but you can use just regular paprika if you think that cayenne pepper would be too much.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 252Total Fat 1.5gSaturated Fat 1.9gCholesterol 175mgSodium 540mgCarbohydrates 17gFiber 3.1gSugar 11.3gProtein 21.9g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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